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The study of suitable frying condition for vacuum fried sweet corn nuggets | การศึกษาสภาวะที่เหมาะสมในการทอดนักเก็ตข้าวโพดหวานแบบสุญญากาศ

2020

Wannakan Phuttakasam(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) | Wipada Sadudee(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) | Parita Thanasukarn(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) | Chinnakrit Srinuan(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) | Riantong Singanusong(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) E-mail:[email protected]

AGROVOC Keywords
chemicophysical properties food industry equipment frying quality snack foods sweet corn temperature texture time
Bibliographic information
Agricultural Science Journal
ISSN 0125-0369
Pagination
157-162
Other Subjects
Suitable condition; Nuggets; Vacuum fryer
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-12-15
AGRIS AP
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